Friday, October 16, 2009

As some of you already know, I spent part of my vacation with my lovely and dear friend Valentina. We visited beautiful places, ate delicious food and had a wonderful time together – I miss her already! :DI’ll soon post the photos on Flickr.

Not only is Valentina an amazing and generous friend but also a very skilled cook and baker – Trembom was the first food blog I ever read and the inspiration for me to create TK.One of her recipes + a couple of bananas going more freckled than yours truly turned out into these divine little cakes.

Preheat the oven to 180ºC/350ºF; butter and flour a 15x25cm loaf pan or a 20cm round cake pan.*

In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating to incorporate. Sift the flour, baking soda, cinnamon and nutmeg over the creamed butter and mix using a wooden spoon. Mix in the banana, yogurt and milk until combined, but do not overmix. Pour batter into prepared pan and bake for 50 minutes or until cooked through when tested with a skewer (time may very if using 20cm round cake pan).Remove from the oven and cool in the pan, on a rack, for 5 minutes. Unmold, transfer cake to rack and set aside to cool completely.

Make the icing: place all the ingredients in a heatproof bowl and place it over, but not touching, a saucepan of barely simmering water. Mix continuously until the icing is thick enough to be poured over the cake. Pour it over the cake immediately, as the icing sets quickly – you can cover the cake completely with the icing or only the top.

I grew up in Australia and my mother always made banana cakes with passion fruit icing. When I read your blog I could almost taste it and floods of memories came back. Such a wonderful combination. I think I'll make some today but I'm going to try my hand at passion fruit cream cheese frosting. Love your blog!

Hello there! I just found your blog and I really love it. Your recipes and pictures look so yummy!! I love to cook and I love passion fruit, i would like to try this recipe but I don't know where to find passion fruit pulp with the seeds. They sell it frozen at my local latin supermarket but without seeds. Do you know where to find it with seeds online?

Hi Patricia! I love your blog and all your pretty pictures. I just made the banana cake with passion fruit icing, and while it tastes lovely, my icing doesn't look like yours. Yours look really thick and creamy, mine was quite runny and it didn't thicken. Would you have any idea why?Thank you!

Hi, Lina!Thank you for your kind words - I'm glad you are enjoying the recipes!My icing was thinner while warm, then it became thicker as it cooled. Maybe the amount of water in the passion fruit I used?Thank you for your feedback!